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Silicon Dioxide is a dark gray powder, colorless, odorless and non-toxic, and is one of the most common silica elements. It is widely used as an additive in food products, with a variety of effects such as maintaining food moisture, inhibiting oxidation reactions, antibacterial, anti-sanding, and texture improvement.

Silicon dioxide has several uses in food. First, it can be used as a hygroscopic agent to maintain the humidity of food. Silicon dioxide can absorb the surrounding moisture to maintain the humidity of food. It prevents food from deteriorating and moldy, keeps food fresh, and extends the shelf life of food.

Secondly, silicon dioxide has strong antioxidant ability, which can effectively inhibit the oxidation reaction of food. This can keep the color of the food bright and prevent it from deteriorating and moldy.

Third, silicon dioxide also has an antibacterial effect. It can effectively inhibit the growth of bacteria in food, thus preventing food from rotting and molding and improving the shelf life of food.

Fourth, silica can prevent the sanding and deterioration of liquid food. For example, moderate addition of silica to liquid foods such as jam, soy sauce, etc. can prevent the sanding of liquid foods and prolong their shelf life.

Fifth, silica can improve the texture of food, making it more delicate. It acts as a thickening agent and makes the food taste more delicious.

In conclusion, silica has a wide range of uses in food, and can significantly improve the performance of food such as moisturizing, antioxidant, antibacterial, anti-sanding and texture improvement. It is an important additive in food processing. However, although silica itself has low toxicity and does not cause harm to humans, excessive intake may lead to stomach upset. Therefore, when adding silica to food, it should be added in accordance with the standards set by the state to ensure the safety of the food.

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